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top dow view of fish pie with a spoon holding the creamy filling of fish pieces
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5 from 1 vote

Easy Fish Pie

A rich mix of chunky fish, creamy sauce and cheesy, fluffy mash make this fish pie just the thing on a cold night.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: British
Keyword: fish pie
Servings: 6
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the mash

  • 1kg / 2 lbs potatoes for mashing Maris Piper (UK) or Yukon Gold (US)
  • 125ml / 1/2 cup whole milk
  • 100g / 1/2 cup unsalted butter
  • salt to taste

For the sauce

  • 3 tbsp butter
  • 4 tbsp flour
  • 600ml / 2½ cups whole milk
  • 1 This is an affiliate link.bay leaf
  • 1 sprig thyme leaves only, optional
  • 1/2 tsp This is an affiliate link.Dijon mustard
  • 100g / 3½ oz Gruyere cheese divided or mature cheddar
  • salt and pepper to taste
  • 50g / 2 oz spinach

Fish Mix

  • 225g / 1/2 lbs prawns/large shrimp
  • 150g / 1/3 lb smoked haddock
  • 500g / 1 lb salmon

Instructions

  • Make the potato mash. Boil the peeled and quartered potatoes in salted water until very tender. Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add hot milk, start mashing with a potato masher until mostly smooth, then add butter and keep mashing until light and fluffy and lump free. Season with salt and pepper to taste and set aside till needed. 
  • To a saucepan add 3 tbsp butter and let it melt, then add the flour and mix well, continue cooking the mixture over medium heat while stirring for 1-2 minutes, then add the milk, one bay leaf, thyme if using and bring to a boil. Let it simmer until the sauce thickens and coats a spoon. Stir in 1/2 tsp Dijon mustard and half the cheese, allow the cheese to melt, remove the bay leaf and take off the heat. Then add the spinach, salt and pepper to taste. 
  • Preheat the oven to 400F/200C. In a large baking dish scatter bite-sized fish and prawns, sprinkle with salt and pour the creamy sauce over the fish mix. Then top with the mashed potatoes and spread evenly. Make swirls with the bottom of a spoon for a crispier top, then scatter the other half of the cheese on top. Bake in the preheated oven for 10 minutes. Then turn the temperature down to 350F/180C and cook for 20 minutes longer. Allow to stand for 10-15 minutes before serving for the pie to cool slightly. The sauce will thicken as it cools. 

Notes

Allow the pie to rest for 10-15 minutes before serving. This will help the pie to hold together as pieces are removed to plates as liquid is reabsorbed. It also means that it won't be as scalding hot when time to eat.

Nutrition

Calories: 624kcal | Carbohydrates: 37g | Protein: 41g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1448mg | Potassium: 1451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1866IU | Vitamin C: 32mg | Calcium: 398mg | Iron: 3mg